Tofu Tuesday: Spanakopita

Our last recipe in VeganMoFo 2014 is a Greek classic: Spanakopita. Traditionally they’re filled with spinach and feta, so vegan version is naturally filled with spinach and tofu. Once again this has been fun, but blogging every day is also a lot of work. I hope randomofo will be up in October too, I love to browse blogs through it.

A Joyrney with Tiffany nominated us for Liebster Award. Thank you for the honour, but we have to pass answering the questions and nominating other blogs. Today it’s already time to go to bed, and tomorrow after work we’ll have to get ready for a little holiday trip.



1 package filo pastry (450 g)
about 2 dl olive oil for brushing

450 g frozen spinach
2 onions, chopped
450 g tofu
3 tbsp nutritional yeast
3 tbsp chopped dill
3 tbsp chopped parsley
1 tbsp chopped mint
1 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
0,5 tsp pepper

Thaw the filo pastry according to the instructions on the package. Meanwhile prepare the filling. Sauté spinach and onion on a non-stick pan until water has evaporated. Allow to cool a bit. Crumble tofu in a bowl and add the rest of the filling ingredients.

Cut the filo pastry into strips, about 10 cm wide. Take one strip and place it on the table. Brush with olive oil. Put a heaping tablespoon of the filling in to one end. Fold one corner to form a triangle and continue folding until the strip is wrapped around the filling. It’s hard to explain, so check this picture. Brush with olive oil and put on a baking sheet. Make the rest of the pies the same way. Bake 10-15 minutes in 225 Celsius degrees.




Nobody really knows the history of baklava, but apparently its current most famous form was developed in the kitchens of the palace of the Ottoman sultans. It’s a tasty sweet dessert and there are a ton of variations to how to make it. We think our version follows mostly the Iranian tradition of baklava, although omits almonds in the filling and ours are square-shaped. For a quick overview of the regional variations, see Wikipedia.


Recipe from Soheila Kimberly’s Cooking Around The World. Middle Eastern.


5 dl sugar
3 dl water
2 tbsp rose water

350 g ground pistachios
3 dl icing sugar
1 tbsp ground cardamom
150 g margarine, melted
450 g (1 package) filo pastry

Make the syrup first: Mix sugar and water in a saucepan, bring to boil and simmer about 10 minutes. The syrup will get thicker when it cools down, so don’t simmer too long. Stir in rose water and allow to cool.

Grind the pistachios. Mix them with icing sugar and cardamom. Brush a rectangular baking tin with a little melted margarine. Take first filo sheet and put it in the tin and brush with margarine. Put another filo sheet on it, brush with margarine and continue until you’ve used 1/3 of the filo pastry. Sprinkle half of the pistachio mixture on it. Take another filo sheet, put it on the nut mixture, brush with margarine and continue until you’ve used another 1/3 of the filo package. Sprinkle the remaining pistachios on them. Top with remaining 1/3 of filo pastry, brushing with margarine between layers.

Use a sharp knife to cut the pastry to squares or whatever shapes you prefer. If you have margarine left, pour it on top. Bake 20 minutes in 160 Celsius degrees. Then increase the heat to 200 Celsius degrees and bake 15 minutes more or until the colour is nice and golden.

Remove from the oven and drizzle about 3/4 of the syrup over the pastry. Serve with the remaining syrup.